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No-knead wholewheat loaves

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This batter is stirred vigorously rather than kneaded. Bake the loaves in tins for lovely round slices and serve with the terrine (see page 131), or bake in two loaf pans and adjust the baking time to 50 minutes (or until a test pin comes out clean).

Makes about 6 tin loaves

Preparatio­n: 30 minutes, plus rising time Baking time: 40 minutes

Oven temperatur­e: 180 ºC

• 875ml lukewarm water

• 15ml brown sugar

• 30ml honey

• 10ml instant yeast

• 4 x 250ml brown bread flour

• 250ml cake flour

• 5ml salt

• 15ml olive oil

• 125ml mixed seeds (sesame, poppy and pumpkin seeds are delicious), plus 15ml as a garnish

1 Stir the brown sugar, honey and yeast into the hot water and leave to get foamy.

2 Mix the flour and salt in a large mixing bowl and make a slight well in the middle. Add the oil, yeast mixture and seeds, then stir vigorously to form a soft dough.

3 Spray six rinsed and cleaned 400g tomato tins with non-stick cooking spray and fill each one just over half full with the dough; don’t overfill as the dough will “boil over” in the oven and won’t bake properly.

4 Garnish with the rest of the seeds, cover the tins with a tea towel and leave to rise in a warm place for 45 minutes to an hour. Meanwhile, preheat the oven and bake the loaves for 40 minutes or until done (test one if you’re unsure). Turn out and allow to cool. Don’t leave them in the tins, or the crusts will get soft. Cool, then cut into slices.

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